180 g King prawns ( peeled, deveined )
400 g Shanghai noodles/ Udon noodles
3 Dry shitake mushroom sliced
3 cloves Garlic
3 Spring onions
80 g Cabbage
½ Bell pepper sliced
¼ tsp Black pepper
Salt to taste
Stir Fry Sauce
1 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tsp Dark soy sauce
1 tsp Shaoxing cooking wine/ rice vinegar
1 tsp Sugar
1 tsp Sesame oil
Roughly chop the garlic cloves. Cut the cabbage and bell pepper into thin slices.
Cut the spring onions into 1″ pieces. Soak the dry shiitake mushroom into warm water for 30 mins, squeeze the excess water out and cut into thin slices. ( You can substitute with fresh shiitake mushroom or white mushroom. )
In a small mixing bowl, mix all the ingredients from the stir fry sauce list. Mix well and set aside.
To soften and loosen the noodles, blanch in the boiling water to 1-2 mins. Drain it and set aside. (Cook noodles by the packet instructions. I’ve used fresh Shanghai noodles in this recipe, if you can not find fresh Shanghai noodles, you can use straight to wok Udon noodles or any thick round noodles instead. )
Heat the pan to medium high heat, drizzle two tablespoon of oil, add the garlic and stir for a few seconds.
Then add the king prawns, season the prawns with salt and fresh ground black pepper to taste. Turn sides and cook until the prawns are almost cooked.
Add shitake mushroom slices and stir fry for 1 min. Then add the cabbage and bell pepper slices and continue stir fry for 1 min.
Then add the noodles and pour the sauce in. Continue stir fry with medium high heat for 2-3 mins till the noodles are glossy and sauce is absorbed.
Add the spring onions and mix well to combine with all ingredients. Transfer to a serving plate.
Delicious Shanghai Noodles are ready.
Serve immediately! Enjoy!